Inner puffed cereal



fsrmmr csFmEj "2,139,529

whereas inl 'the present instance theexterior isur-f Vfface l ci fthe, grain is not disturbed; it is zretained `and strengthened and ,the p umng takes place substantially internally of the grain. kif Referring to the process `110W sheet of Figure 1j itfivill be notedthat themaiorivstepsfare partially 6r Wholly fremoving the outer `layers or branwcoagwashmg the'` grits `soaking it`toff produce "ultimately the substantially "even outer 1 illustr diagra l Figure aiswsidfeievtionthereon 3.

x W* Figures `is aside elevation thereof after the grain has been" nattened due the coxnprexfzsinil` not1intericirate lushipping, that easily retains itsf` t H "t 55 crispnessincreamor milk but'disintegrates in mayfvaryfrom 7 lbs. '(gauge) per square the mouth. It has no elements of sticklness o r rubberlike quality which has been characteristic of puffed-maize in the past, but to the contrary has the fragile, delicate structure and taste that is desired in an eatable cereal.

EXAMPLEI: Maize '1. Washing the gritsx i 70 F."to 190 F. The time during which the maize is vsoaked,

may varyfrom 2 hrs. to 24hrs.

3. Cooking the soaked maize grits" steam.

lCooking ofthe grits is accomplished in a 'in 'live may vary 7 7. Passing vthe cooked and cooled grain at approximately moisture content through smooth aking rolls, so adjustedf asto slightly?- compress and deform the grain by slightly flattening each berry.

8. Drying the slightly flattened grain at temperatures ranging from 70 F. to 110 F. to a moisture content of around 10%.

9. Holding the dried flattened grain for 6-15 hours or more if dried at 110 F., if dried at 70 F., no necessity for holding.

10. Pulling thedried flattened grainy by subjecting to atemperature of 4901500 F.

EXAMPLE III: Wheat Three thousand grams of Durum wheat, havking thejbran coating partially removed, was

rotary cooker, which is standardfequipment inf hours, After 2 hours the wheat was removed the cereal industry.

The pressure of the live steam in the cooker to 45 lbs. (gauge) perv square inch.`

The time of cooking may vary from 15 min.

inch

to 1.5 hours according to load and steam pres- Sure.

6. Drying the deformed grits to 8-12% mois-A ture content.' l Thetemperature during drying may vary from 70 to 150 F. l

70,-80v F. from 6 hoursV to `an indefinite period.

8. Inner-disrupting the dried, deformed andl held -maize.zgrits, by subjecting to a temperature {ranging from 500` F. to 600- F. y

ExAMrLE II: Wheat I ,1. WashingQthe grain.. after partial orv total removal of the outer layer or bran coat. vor di rect No. 2.7'--

v-2.(a) Soaking the grain asolution con; Vtaining `salt `with sugar, or with salt sugar and placed in a solution held at 184 F., said solution'con's'isting [of 4500 cc. water and 300 g. of salt. After placing thewheat in the solution the' temperature dropped to 150 F. at which temperaturev the solution was maintained `for 2 from the solution and held at approximately 80 F.for 19 hours then dried` for 1 9 minutes at 110 F. and cooked for 12 minutes at 40 lbs.

gauge pressure, in live steam. .Aftercooking, the

Wheat was cooled for 11/2 minutes at 94'F.and

slightly flattened by passing it through llaking rolls so adjusted as to slightly compress each berry, then the wheat was dried 11A hours at 110 F. and 41/4hoursat -909 F., held for 15 f hours and puffedat a temperature of,490` F.

The weight of a 524 package was 6 ounces.

EXAMPLE IV: 'Wheat Three thousandgrams of Durumfwheat, hav` ing rthe bran coating partially removed, was

placed in ay solution held 4at 184 F., said `sol1`1 tion consisting of 00 'cc. .water, 270A g. of sucrose,

.for4 hours, after which time the wheat was remalt lextract o1-with any other avoring con- Y stituents, together with salt. l

(b) Soaking the grain ing only salt. l

(c) Soakingthe graingin a solution containing any substance that will so modify the grain. proteins yas to allow-i puffing. $olu'tion temperatures during soaking ranging from 50 F. to 150 F .for 2 to 7 hours periods..

Higher temperatures requiring even., shorter tixnes.v l

3. Aftersoaking in a solution contain- (a) Auowingthe granite modify' by homing' for aperiod of from 12-30 hours at temperatures rangingfrom 50F. to`90 VF. before beginning (b) 'Begin'ningNd 4 immediately. l

4. Dryinghe soaked wheat at a tempera ture ranging from 80 F. 1 to 150 F., to a moisture 4 content of from 28132%.

5. Cooking thedried wheat ,at 40 lbs. gauge cooked grainfto 80, F. ,or theresurface and inner puffs, comprising thestep (all of soaking the cereal grits in .a salt solution moved from the solution, dried for.20"minutcs atv F. and'cooked. The cooked wheat was., cooled 21/2 minutes at97 F. and slightly ilattened bypassing through flaking rolls, then dried 31A hours at 110 F., held 12 hours,

The weight of 'a lsai package cf the finished product was 6% ounces.

It'will `be understood that I desire to compre-v hend Within my invention such modifications asf come within the scope of the claims auditifvention.

Having thus fullydescribed my invention'what I claim as new and desire to'secure by yLetters Patent is:

20% salt't'o the amount'of liq'uduSed; 'thestep (b) of cooking the soaked grits; the step (c) of i compressing the cooked gritsv to'change the'v physical form thereof and the step (d) of oven toasting the deformed grits to produce an internallypuifed product with a relatively smoothV exterior.

2. In a method of producing a cerealfood product comprising a relatively smooth external formed maize grits byffsubjec'ting liquid 'used containing a? salt materialgthat will modify the `grain proteins s`o`ia.s"to llowpufling i thesiep (c) of drying the grain] n Q content of from 28 to 32%; the stepfid) fof :cook

of the ,originalsgraim e consisting of 5 to 20% sau to the amount of im: i

content; the'vstep (e) of tempering `the grits by holding them atia predetermined temperature forse. period; and the step (f) of subjectingthe grits`\to s uch a temperature as to cause `the dei formedgrits to swell /forming internal puis without disruptingthe exterior of ing blisters thereonl i Y v t i 3.1In a method "of lpreparing an inner-disrupted, oven-puffed, maize pro uct, the step (a) ofwashing the grits;`the step `f soaking the grits in a lsolution containing 5 to 20% salt to the amount of liquid used containing salt and other flavoring materials in a concentration of from 5 to` 20% at a temperature from 70 F. to 190 F. from 2 hours ,to 2 4 hours# the step (c)` of cooking the soaked maize grits in live steam` from 7 lbs. gauge pressure per squareinch to 45 the grit or formpmi-,eins agiomrm neuter coating that `win remain smooth despite `subsequent internal puffing; thev step (b) of cooking the soaked grain;

\ and the step (c)V of puffing thegrain by; subjectving it to a temperature of from 490 F. to 1500 F. 6. In a method of producing a cereal product with a substantially smoothexterior surface and an enlargedpuifedfinterior'as compared with thesize of theoriginal grain, comprising the step (a) of soakinglthe'grairi in a solution containing` that will so modifythegrainproteins as to form ternal puffs without substantially deforniingQthe lbs. gauge pressure per square inch from '15 min- 28'to 35% moisture content through iiaking `rolisthe grits;` they step )j of drying the deformed content at a temperature of 70 F. to v150 `v"stepA (g) of holding the dried, deformedggr Y at"`7 Lto 80 E.; for not less than\6 hours t'tem them; and the step h)` oi internallyj disrupt perature, ranging frofi-500 tof 600" F. i

"4; In a method'ofimanufa real grain from which th coating has flrstbeen-p moved,` comprising thel st elgi:-V grainithe step (b) of soakinthe gv I lution containing 5 to` 20 Salt .to Ethe' amount o inguine dried grain in uvesteam; the stejfjiijof cooling thegrain to approximate roomtempera ture;`the step (f) i of slightly compressing andwde moisture content; :and the step ih) dried flattened grain by) ysubject perature of 490. Ff'to 1500? 5.V In a` method-fof'` producin Af sume uis larged pulled interior withfthe size of soakingihe grain' iri` oifuiion containing 5 to 20% salt to the amountfof liquid usedcontainfadjusted so astoslightly` compress and deform i an outer coating thatlvyill remain `smooth de-"jf p v spite subsequent internalpuifng; the step (b) of cooking thesoaked ialni the step (c)V of physically modifying the thickness of the -grain to mechanically deform itvinternally; the stepVV (clY `of controlling ther moisture contentbefore i and after mechanically d'eforming;V andthe *step (e) of puffing the flattenedgrai'n tocause lnexteriorfof the grain. i 7. In a process ofpumng reals,-"the tion` or agi-it yby Soakinggwiih sait-'consistingor `5` to 20% salt to the amount of y,liquidfusecli the `step (b) ofy cooking the grit to convert the stamhes and dextrinize or modify` the polysac- "charides in theV grain to cause case hardening of nested-(ai n ingasgitmariai that win somodify inegrgain hardened exterior of` the g said cell wallsbeing readily im the grain; and thestepic) ofcausing` absorbed c moisture in said gra to i.

steam upon the heating within the grain `with 8. In a methdd `of eals liezstepi'til-)f` of soaking in saltsolutionconsistingof 5to-20% salt to the amount of .liquidused tojmodifyfthei exterior proteins of the grain; the step (b) A, of i cooking the grain in drysteam .in 'orderto confvert the starches in the grain .and-'modifyfthe f polysaccharides in order to provide a caseliar. ned`- structure of said grain; the step (c)""o'f rt reofandthe step (d)` of toasting to :bsforbed vmoisture 'on the interior 4of to I un i y VformingA the grain by slightly flattening; the step. l

(g) ofdryingthegrain to approxinflati515'.110%` l u ase hardenedsputer shell, said shell bjelgsllbs aliiti`allyimpervious` to'V moisture, said shell'h" and relatively hard surface, and fan inner exp" y ded fragile separating wallsibet ture l p (l `of modifying the proteins in the exteriolfporing .the i ructurallyadeforming the grain mecl'ianicallyl j thotldisrupting the exterior case hardened.

abstaiiiiany smbotii mpleivious outer` "JOSEPH J. THOMPSON. 

